Tofu katsu Buddha bowl, Bisto and peanut curry sauce, rice and charred broccoli slaw  

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1. For the slaw dressing, place all the ingredients into a bowl and whisk until well blended.
2. To make the slaw, combine all the ingredients in a large bowl and mix the dressing in to it until the slaw is well coated. Season to taste.
3. Next make the katsu sauce by heating the oil in a medium saucepan and frying the onion and carrots on a medium heat, for 8-10 minutes, until soft. Transfer the onion and carrot to a blender. Add the Bisto Gravy Granules Reduced Salt, Sharwood’s curry powder, creamed coconut milk, peanut butter, sriracha and soy sauce to the blender and whizz until very smooth. Pour the sauce mixture back into the pan and heat until simmering.
4. For the tofu katsu take the firm blocks of tofu, drain, pat dry and cut into approx. 1.2cm slices. Next pané the tofu – get 3 bowls or trays ready for this. Add the non-dairy milk and Dijon mustard to the first bowl and whisk to combine. Add the McDougalls flour and salt to the second bowl and combine and put breadcrumbs in the third bowl.
5. Put one slice of tofu into the flour, coat completely, then coat completely in the milk, then back in the flour, then back into the milk, then into the breadcrumbs.
6. Make sure the tofu is totally coated in the breadcrumbs. Repeat with all the tofu, placing onto a tray as you go.
7. Heat around 1.2cm of vegetable oil in a large frying pan on a medium/high heat.
8. Fry a few pieces of tofu at a time for approx 2-4 minutes per side (or until they are super brown and crispy). Remove from the oil, place on a paper towel and sprinkle with sea salt. Repeat until all the tofu is cooked.
9. Serve with steamed rice, the dressed slaw and katsu sauce. Add colour with an optional lime, chilli and coriander garnish.